Decadent Chocolate Yule Log
The Decadent Chocolate Yule Log is a traditional French Christmas dessert that combines a light, flourless chocolate sponge cake with a rich and creamy chocolate whipped filling. This indulgent dessert is perfect for festive gatherings and is beautifully presented to resemble a snow-dusted log. Mastering this classic dessert will surely impress your guests, with its delicate balance of textures and flavors.
12
Servings
N/A
Calories
11
Ingredients
Ingredients
Heavy Cream
2 cups (None)
Confectioners' Sugar
1/2 cup (Plus additional for dusting)
Unsweetened Cocoa Powder
1/2 cup (For filling)
Vanilla Extract
1 teaspoon (For filling)
Egg Yolks
6 (None)
White Sugar
1/2 cup (For yolk mixture)
Unsweetened Cocoa Powder
1/3 cup (For cake batter)
Vanilla Extract
1 1/2 teaspoons (For cake batter)
Salt
1/8 teaspoon (None)
Egg Whites
6 (Whipped)
White Sugar
1/4 cup (For egg whites)
Instructions
1
Preheat the oven to 375°F (190°C). Line a 10x15-inch jellyroll pan with parchment paper.
2
In a large bowl, combine heavy cream, 1/2 cup confectioners' sugar, 1/2 cup unsweetened cocoa powder, and 1 teaspoon of vanilla extract. Whip the mixture with an electric mixer until it becomes thick and holds stiff peaks. Cover and refrigerate the chocolate whipped cream.
3
In another large bowl, beat the egg yolks and 1/2 cup white sugar together using an electric mixer, until the mixture is thick, smooth, and pale in color. Then, blend in 1/3 cup cocoa powder, 1 1/2 teaspoons vanilla extract, and salt.
4
In a separate clean bowl, whip the egg whites using clean beaters until soft peaks form. Gradually add 1/4 cup white sugar while continuing to beat until stiff peaks are achieved. Carefully fold the yolk mixture into the whipped egg whites, ensuring not to deflate the mixture.
5
Spread the combined batter evenly onto the prepared pan, smoothing the surface with a spatula.
6
Bake the cake in the preheated oven for 12 to 15 minutes, or until it springs back when lightly touched.
7
Dust a clean dish towel generously with confectioners' sugar. After taking the cake out of the oven, run a knife around the edges, and carefully flip it onto the prepared towel. Gently peel off and discard the parchment paper.
8
Starting from one short end, roll the cake up with the towel. Allow it to cool completely for about 30 minutes.
9
Once cooled, gently unroll the cake and spread the refrigerated chocolate whipped cream on top, leaving about 1 inch bare from the edges. Carefully roll it back up, keeping the filling inside.
10
Transfer the roll to a serving platter with the seam side down. Allow to chill in the refrigerator until it's time to serve.
11
Before serving, generously dust the Yule log with confectioners' sugar to mimic the appearance of snow.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Chocolate Yule Log?
It is a traditional French Christmas dessert featuring a light, flourless chocolate sponge cake and a creamy chocolate whipped filling.
What is another name for this dessert?
This dessert is also commonly known as a Buche de Noel.
Is this recipe flourless?
Yes, the sponge cake is flourless, relying on whipped eggs for structure.
How many people does this recipe serve?
This recipe makes approximately 12 servings.
What oven temperature is required?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
What type of pan should I use?
A 10x15-inch jellyroll pan is required for this cake.
How do I prepare the baking pan?
Line the jellyroll pan with parchment paper to prevent the cake from sticking.
What ingredients are in the chocolate whipped filling?
The filling consists of heavy cream, confectioners sugar, unsweetened cocoa powder, and vanilla extract.
How do I know when the filling is whipped enough?
The mixture should be thick and hold stiff peaks when lifted with the beaters.
Should the filling be kept cold?
Yes, cover and refrigerate the chocolate whipped cream until you are ready to assemble the cake.
How do I prepare the egg yolks for the batter?
Beat 6 egg yolks with 1/2 cup white sugar until the mixture is thick, smooth, and pale.
What flavorings go into the yolk mixture?
Blend in 1/3 cup cocoa powder, 1 1/2 teaspoons of vanilla extract, and a pinch of salt.
How do I prepare the egg whites?
Whip 6 egg whites to soft peaks, then gradually add 1/4 cup white sugar and beat until stiff peaks form.
How do I combine the egg mixtures?
Carefully fold the yolk mixture into the whipped egg whites, being careful not to deflate the air.
How long does the cake bake?
Bake for 12 to 15 minutes.
How can I tell if the sponge cake is done?
The cake is done when it springs back when lightly touched with a finger.
What should I do immediately after the cake leaves the oven?
Run a knife around the edges and flip the cake onto a clean dish towel dusted with confectioners sugar.
When do I remove the parchment paper?
Peel off and discard the parchment paper immediately after flipping the cake onto the towel.
How do I prevent the cake from cracking?
Roll the cake up in the sugared towel while it is still warm to train the shape.
How long should the cake cool before filling?
Allow the rolled cake to cool completely in the towel for about 30 minutes.
How do I assemble the Yule Log?
Unroll the cooled cake, spread the chilled filling over it leaving a 1-inch border, and roll it back up.
Where should the seam of the cake be?
Place the roll onto a serving platter with the seam side facing down.
How do I decorate the cake to look like a log?
Generously dust the finished log with confectioners sugar to mimic the look of snow.
Should the cake be refrigerated before serving?
Yes, allow the cake to chill in the refrigerator until you are ready to serve.
How many eggs are needed for this recipe?
This recipe requires a total of 6 eggs.
What kind of cocoa powder should I use?
The recipe calls for unsweetened cocoa powder for both the filling and the batter.
What type of sugar is used for the dusting?
Use confectioners sugar (also known as powdered sugar) for dusting the towel and the final cake.
How much vanilla extract is used in total?
The recipe uses 2.5 teaspoons of vanilla extract in total between the filling and the cake.
Is salt necessary in this sweet dessert?
Yes, 1/8 teaspoon of salt is used in the batter to balance the flavors.
What makes this a holiday-themed dessert?
Its log-like shape and snowy sugar dusting are designed to resemble a traditional Yule log used in winter celebrations.